Red Wine Braised Short Ribs

Cooking with a hearty wine like Bordeaux leaves you with a velvety and flavorful sauce. I highly suggest you pair your dinner with what you cook with. Serve on top of creamy mashed potatoes and enjoy to your heart’s content.

By: Victoria Sophie

Ingredients

4 pounds Beef Short Ribs, about 6 large short ribs

Kosher Salt and Ground Black Pepper, for seasoning

2 tablespoons Olive Oil

2 tablespoons Butter

1 whole Onion, chopped

3 large Carrots, peeled and sliced on bias

6 whole Garlic Cloves, minced

1 tablespoon Tomato Paste

1 can {14.5 ounces} Petite Diced Tomatoes(optional substitution: we use a combination of whatever fresh tomatoes we have on hand with their own juice.)

1 cup Red Wine

2 cups Beef Stock

2 whole Bay Leaves

1 package Baby Portobella Mushrooms, sliced

1 tablespoon Cornstarch

2 tablespoons Cold Water

Parsley, chopped for garnish

Directions

STEP 1In a large heavy bottomed pot, heat olive oil over medium high heat. Liberally season the short ribs with kosher salt and pepper. Sear all sides of short ribs in pot, about 2 minutes a side. Remove to a plate and set aside. Pour oil out of the pot and turn heat down to medium.

STEP 2Add butter to the pot, chopped onions and carrots. Saute for about 3-5 minutes until veggies are slightly tender. Add garlic and tomato paste. Stir to combine and cook until fragrant, about 30 seconds.

STEP 3Add the can of tomatoes with juice to pot. Stir in red wine. Deglaze and scrap any brown bits on the bottom of the pot.

STEP 4Add beef stock and bay leaves. Bring to a simmer. Add short ribs back to the pot and cover. Simmer on a consistent low temp for 3 hours.

STEP 5Every stove varies, for me I have to keep it on a higher low setting. You want a continuous simmer so short ribs can braise and break down.

STEP 6Remove short ribs to a serving platter and continue to simmer the sauce while assembling. Fish out bay leaves and discard. In a separate pan heat 1 tablespoon olive oil over medium high heat. Add mushrooms and saute for 5 minutes until browned and tender. Top sauteed mushrooms on short ribs.

STEP 7Whisk together cornstarch and cold water in a small bowl until dissolved. Add cornstarch slurry into the sauce and stir until sauce is thickened. Turn heat off and spoon sauce over short ribs.

STEP 8Serve on top of mashed potatoes and garnish with chopped parsley. Enjoy!

My creamy mashed potatoes consist of a combination of red potatoes and gold potatoes. Boiled with a whole head of garlic. Drained and mashed into 1 stick of melted butter, 1/4 cup heavy cream and 1 package of cream cheese. Mash together until creamy. Season with kosher salt and plenty of black pepper.